These meatballs are so good! Replacing the usual beef with chicken lightens them up a bit but they are still very flavorful - don't skip the lemon or fennel seeds, I think they jazz up the chicken meatballs and make them a little different. The recipe says it makes 20, I must have made them too large 'cuz I only got 10. We had them with stuffed mushrooms (trying to keep the carb count down but obviously these would be great with pasta!).
- 1 1/4 lb. ground chicken
- 1/2 cup breadcrumbs
- 2 T. chopped onion
- 1 T. chopped parsley
- 1/2 pecorino or parmesan cheese
- salt and pepper to taste
- 1 clove garlic, minced
- 1 t. fennel seeds
- 1 eggs, whisked
- zest of half a lemon
- 3 T. olive oil
- 1 (14 oz) can pizza or marinara sauce
- 4 oz. thinly sliced fresh mozzarella
Preheat oven to 400', with the rack in the upper third part of the oven. In a large bowl, gently mix together first 10 ingredients (everything but the olive oil, pizza sauce and mozzarella). Shape into equal sized balls, somewhere between golf and tennis ball size, and place a few inches from each other on a foil-lined baking sheet. In a small bowl mix one spoonful of your pizza sauce with olive oil. Brush some of this mixture on top of each meatball. Bake for 15 minutes.
Remove meatballs from oven, spoon some sauce on top of each meatball, and cover each with a slice of cheese. Broil another 3 to 5 minutes until cheese is bubbly and golden. Heat remaining sauce in a small saucepan and serve with the meatballs.
recipe found here
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